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Recipe Seared rump with polenta and pak-choi – Italian Cuisine

  • 850 g rump of beef
  • 200 g yellow floret corn flour
  • 2 pcs pak-choi (Chinese cabbage)
  • thyme
  • cornstarch
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of scalded rump with polenta and pak-choi, clean the rump from the connective tissues and the fat, trim it and set aside scraps and cuttings. Divide the rump into 4 slices about 3 cm thick.
Massage the rump slices with salt and pepper, then let them marinate with a little oil and a handful of thyme leaves for 1 hour. Cut the meat scraps into small pieces and brown them for 3-4 minutes; add half a glass of water, a drizzle of oil and cook them in a covered casserole for 1 hour. Remove the meat and let the sauce reduce with a little olive oil, a pinch of salt and 1 small spoonful of cornstarch for another 5 minutes. Blanch the rump slices in a non-stick frying pan for about 2 minutes per side.
For the polenta and the side dish: Pour the corn flour into a pan with 800 g of hot water, stirring with a whisk, to avoid lumps forming. Season with salt and cook for 45-50 minutes, stirring occasionally, until you get a soft consistency polenta; add the butter and mix it by stirring for a couple of minutes. Wash the pak-choi, flip them and blanch the leaves in salted water for 2-3 minutes, until they start to wilt. Serve the rump with polenta and pak-choi, seasoning everything with the meat sauce.

Polenta muffin – polenta muffin recipe – Italian Cuisine

First of all, prepare the polenta: bring the water to a boil, then pour the cornmeal to the rain, stirring.
Continue to cook, stirring constantly, until the polenta is cooked: you will notice it because it will start to peel off the walls (it will take about 7-8 minutes). At this point add salt, butter and Parmesan.

At this point prepare u sauté with garlic and oil, then add the mushrooms clean and cut into slices.
Cook for a few seconds, then season with salt and pepper.
Preheat the oven to 180 degrees.

Now start to assemble the muffins: cover the bases and the edges of 12 slightly muffin molds of oil with 3/4 of your polenta.
Stuffed with mushrooms and add a little 'stracchino in each cake, then cover the filling with the remaining polenta.

Sprinkle some Parmesan on each muffin. If you want you can also add a drop of oil or a small piece of butter.
Then bake in a preheated oven at 180 ° C and cook for about 20 minutes.

Polenta muffins are ready, you can serve them warm or lukewarm, the choice is yours.

Recipes for polenta – Italian Cuisine – Italian Cuisine

Discover how to prepare these three traditional dishes that enhance the goodness of polenta

Village that you go, polenta that you find. Yes, because of recipes for polenta there are plenty throughout the peninsula. Today we present you three – the Valtellina taragna, the Como-style tannage and the carbonara Marche region – for the series: tell me how to eat polenta and I'll tell you who you are.

Corn and buckwheat: an unbeatable pair

Originally, before the discovery of the Americas and therefore of the corn, polenta was a very common dish on all Italian soil, prepared with spelled flour, rye, barley or buckwheat. In Valtellina and in the Lecco area (but also diffused in the Bergamo area, in Val Camonica, in the Brescia area and in the Canavese area) this tradition has been maintained, preparing the taragna: a polenta prepared with cornmeal and buckwheat, cereal that in reality is not a grain (and therefore does not contain gluten, as well as corn). The taragna has a dark color and is enriched when cooked with cheese.

Polenta tanning

Also known as vüncia or uncia, it is a rich and seasoned dish, that is to say acconciato, hence the name. Unlike the taragna, cheese is added to the polenta concia – and other ingredients, different from region to region – at the end of cooking. In Como it mixes with a sautéed with butter, garlic, sage and half-fat cheese. In Val d'Aosta and in the Biella area – areas where this is one of the most popular polenta recipes – is simply enriched with fmelted away, in addition to butter and / or milk, obtaining a dish with a fairly liquid consistency. The difference in these two areas of Italy makes it butter: in Val d'Aosta it is added to the polenta with cheese at the end of cooking; in the Biella area, further melted butter is added to the plate of each diner. Also to Piacenza and surroundings it is used to eat polenta tanning, which here however is made from thin layers of polenta alternated with sauce and Grana Padano.

Recipes for polenta, not only from the north

Even the Marche, a region that does not usually define itself as "polentona", has its own workhorse for recipes for polenta: the carbonara. It was the typical dish of woodcutter and charcoal burners from the mountain area of ​​Catria and Nerone and is prepared by seasoning cornmeal porridge with pork, bacon and grated cheese.
There is also one Trentino version, which always associates pork (in this case a fresh salami sausage and onion) with corn polenta.